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Blackstone Merlot Paired with Roast Tenderloin
Blackstone Winery started out as a Merlot house, and has a great Roast Tenderloin recipe to try with any of their Merlots: California, Napa Valley, or Napa Valley Reserve.
While white wine is often thought of as a summer complement to lighter fare, it can be enjoyed throughout the changing of the seasons. As Blackstone Winery expands its portfolio to include award-winning Chardonnays and a Sauvignon Blanc, there’s nothing more fun than cooking with wine.
Check the website frequently, (www.blackstonewinery.com) for updated recipes and tips available throughout the season.
Bon Appetit!
Ingredients
ROAST: - 1 4-pound whole beef tenderloin
- 4 cloves garlic, minced
- 5 tbsp coarsely ground black pepper
- 3/4 cup Worcestershire sauce
- 1 1/2 cups soy sauce
- 1 1/2 cups undiluted beef bouillon
MUSHROOM-ROQUEFORT SAUCE - 1/4 pound Roquefort cheese
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped green onions, including tops
- 1/2 pound mushrooms, sliced
Directions
Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire sauce and soy sauce in large baking dish and marinate beef for 2 hours at room temperature. Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135 degrees. Remove from oven and let rest for 10 minutes. Slice and serve with Mushroom-Roquefort Sauce.
Wine Suggestions
This is an elegant, delicious and easy recipe. Your friends and family will think you fussed all day. You’ll be the only one who knows just how effortless it really was. Lovers of Roquefort cheese will be in heaven, as this flavorful sauce marries beautifully with the tenderloin and Blackstone Napa Valley Merlot. Cheers!
Related Information
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